Spices not used for tagliatelle

Brilliant pic Diane,eddie,xx

Thanks a bunch, Eddie!

I have a little tin of Coleman's mustard that I bought from their museum in Norwich, Norfolk many years ago! I have never opened it ;-)

I use mine a few times a year, which is probably taboo. Spices are supposed to be fresh, but I don't care! Thank you, Rosa!

Same here Diane!!

I am very fond of mustard !

So am I, Pat! Merci.

Belle photo !!

Merci, Ghislaine!

Have you tried using them for tagliatelle?
A nice venture into the absurd.

It makes me shudder to think of it! ;-o But, thanks anyway, Steve!

I swear by Colman's! Useful in so many things!
But i also use a good quality Dijon just as much.
'What's the bottle on the left?', says Nosy?

Almond extract on the left, for Christmas cookies. I use the Colman's when I make potato salad or deviled eggs and add it to mayonnaise for dipping steamed artichokes. I can't think what else... Many thanks, Andy!

One hearty winter stalwart is kidneys in a red wine and mustard sauce (served with rice). Lamb's kidneys work best.
They say (in Piemonte); 'one bottle of Barolo for the dish and two for the table'.
In theory sound advice and delicious, in practice. Well, have you seen the price of Borolo recently?

That reminds me, I have made pork chops in wine and mustard. Hm, I need to make that dish again. I've never eaten kidneys or hearts, but I love liver in onions and some crumbles of bacon. Even as a child I ate liver, which made me a freak in child-world. I have no idea about Barolo!

I am a crazy mustard lover !

So am I and I have many different kinds, from honey to hot, smooth to coarse. Even bright yellow French's brand. For hot dogs, I have to have bright yellow mustard - Haha! Merci, Leopold.

The Colemans Mustard Museum in Norwich is brilliant too !

Excellent !

High on my bucket list now!

That sounds fun! I would have a great time! Thanks, Pam..

Mine, too, but my bucket is getting too expensive!

Great shot. Coleman's Mustard lasts well - this is over 100 years old!

It was in the fridge all that time though... :-)

That's amazing! As you see, I became absorbed in your Antarctic adventure. Bravo!

Do you use powder mustard for condiments?

I knew only paste-like ones.

I use powder to mix with other things like boiled eggs or mayonnaise. Some people mix it with other spices to rub on meat, then barbecue it. If I am making a sandwich I use the already-mixed kind in a jar, because it is easier.

When it is powder when putting in a sandwich it is really convenient!
I will try it next time!!